Sweet Potato Gnocchi with Brown Butter Sauce
 
Prep time
Cook time
Total time
 
Rich, sweet-yet-savory gnocchi made with sweet potatoes and whole wheat flour, then tossed with a brown butter sage sauce.
Author:
Recipe type: Pasta
Cuisine: Vegetarian
Serves: 4
Ingredients
  • 2 sweet potatoes, peeled
  • 1 egg plus 1 egg yolk, lightly beaten
  • 1¾ teaspoons kosher salt, divided
  • ¼ teaspoon fresh ground pepper
  • 1½ cups whole wheat pastry flour (all-purpose would work as well)
  • 6 tablespoons butter
  • 1 shallot, finely chopped
  • 1 tablespoon chopped fresh sage
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup vegetable broth mixed with 2 tablespoons all-purpose flour
Instructions
  1. Use a fork to poke holes in the sweet potatoes, and then microwave for a few minutes until softened.
  2. Press cooked potatoes through a potato ricer. Add the beaten egg and egg yolk to the potato, then mix in the flour, pepper, and 1½ teaspoons salt.
  3. Knead the mixture on a lightly floured surface for a couple of minutes. It's ready when it comes together into a smooth dough.
  4. Divide the dough into four equal-size balls.
  5. Roll each ball into a strand about 20-inches long.
  6. Cut each strand into 1-inch pieces.
  7. Roll each piece of dough on a fork, so that one side is imprinted with the fork tines, and the other with an imprint of your finger. This will create more crevices for sauce to sink into.
  8. Drop the gnocchi dough into boiling water. When they float to the top (after just a couple of minutes), use a slotted spoon to remove and set aside in a single layer (otherwise they may stick together).
  9. For the sauce, heat the butter over medium heat in a saucepan. Whisk constantly until you see brown specks on the bottom of the pan (this should take about five minutes). Reduce heat to medium-low, and add the shallots and sage. Cook for 2 minutes, or until the shallots are softened and translucent. Pour in the broth/flour mixture, nutmeg, and ¼ teaspoon salt. Cook for another couple of minutes, whisking constantly. It will thicken a bit. Remove from the heat, then taste and adjust the salt/spice level to your liking.
  10. Combine the gnocchi and the sauce in a large bowl, and mix well. Divide into 4 bowls, and top with more fresh sage for garnish (optional), and eat up!
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/02/21/sweet-potato-gnocchi-with-brown-butter-sauce/